Recipe: Red's Eats Lobster Roll

Red's Eats, on Route 1 in Wiscasset, Maine, has been serving up lobster rolls -- a New England favorite -- for 78 years.

In addition to the traditional hot dog roll, Red's also sells gluten-free rolls from a local baker, in buttermilk, chick pea and mock rye varieties. 

They also serve a Lobster Roll Plate -- a lobster roll served on a bed of lettuce, tomato and lemons (minus the roll!).

Red's Eats Lobster Roll

Ingredients:

Plenty of fresh, cooked lobster meat, including an entire tail (split and de-veined), 2 whole claws and knuckle meat
Split-top hot dog buns
Melted butter
Mayonnaise (extra-heavy)
Lemon

Instructions:

1. Grill a split-top hot dog bun with Kate's Maine Butter.  Brush both sides of the roll with Kate's butter and grill until golden brown.
   
2. Tear lobster meat (tails, claws and knuckle meat) into bite-size pieces.  Never use a knife; this can impart an oxidized-metal flavor to seafood.  
   
3. Fill the grilled roll with tail, knuckle and claw meat.  Put whole claws at each end of the roll (sticking out).
   
4. Top the roll with the entire tail, split in two.
   
5. Serve with Kate's Maine Butter and extra heavy mayonnaise on the side. 
   
6. Let your guests do as they choose.  We recommend dipping the tails in the butter.
   
7. Drizzle the butter over the entire roll.
   

      
Don't miss Mo Rocca's feature on the ubiquitous summer treat, the Lobster Roll, on "Sunday Morning" July 30!

       
For more info:

• Red's Eats, Wiscasset, Me. (Open mid-April through mid-October)
  
• Follow Red's Eats on Facebook